Strawberry Bread

I made this recipe the other day with some leftover strawberries that I had in the fridge:

Ingredients:

1/2 cup (113 grams) unsalted butter
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 cup chopped fresh strawberries

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until lightly toasted. Let cool and then chop coarsely.

In the bowl of your electric mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.

Scrape the batter into the prepared pan and bake until bread is golden brown and a toothpick inserted in the center comes out clean, about one hour. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 loaf.